Tag Archives: Brussels sprouts

Here’s another great post from Amy, the other half of Well Fed Family. I will forgive her description of me in the morning because this recipe is so yummy!

Getting Creative with Breakfast

After my sister went gluten free, she began coming up with very creative breakfast ideas. These often involved shredding various vegetables and slowly sautéing them in bacon grease, then topping them with a fried egg. Lee is not a morning person, and moves very slowly in the morning. This means that it takes her a while to cook her breakfast, especially when we’re in vacation-mode at the lake. Something about this method of slowly cooking brightly colored vegetables, combined with the mouth-watering aroma of bacon, makes my sister’s gluten-free breakfasts very appealing. Is it the way she stands at the stove, patiently sautéing? Or is it the visual appeal of the bright vegetables? Maybe it’s the heavenly smell of the whole thing. Or maybe it’s all of that plus the relaxing atmosphere of the lake? I don’t know, but after spending Christmas together and watching Lee prepare more Paleo style breakfasts, I found myself back home scouring the fridge for something more colorful and exciting than the same old bacon and eggs.

Everything’s Better with Bacon

On that particular day, my fridge was found wanting of pretty squash and beautiful greens, but I did have a bag of Brussels sprouts needing to be used, and a big bushel box of sweet potatoes from a recent bulk foods delivery. There was just one thing missing, and that was in the freezer: BACON! I immediately knew what to do, and produced a breakfast that made me the envy of my family. First I cooked a few slices of bacon, then sautéed some shredded sweet potato and Brussels sprouts in the grease. When that was done, I crumbled bacon on top and set it aside while I fried an egg. I ate the egg on top of the potatoes and Brussels sprouts. It was divine! And it was so delicious that I made it again for dinner for my oldest daughter and me, then again the next day for the family! A few days later, I increased the quantities and took it to a potluck. Yes, a legend has been born. This is our new favorite dish.

You can adjust this recipe to serve just one or two people, or to make enough as a side dish for a full meal. The amounts given here make a nice sized side dish that will provide leftovers, but you can use just one sweet potato, a couple slices of bacon and a handful of Brussels sprouts to make enough for one or two people. A food processor makes preparation quick, but if you are just making enough for one person then it is no trouble to just use a hand grater and a knife. You can chop the sprouts as coarsely or fine as you like. Finely shredding the sprouts makes their flavor less bold for those finicky eaters in your family.

Cook the bacon in a heavy-bottom skillet until somewhat crisp. Remove the bacon to a paper towel to cool, and reserve the drippings in the skillet. While the bacon is cooking, chop or shred the Brussels sprouts and set aside. Add the sweet potatoes into the hot bacon grease, slowly sautéing over medium heat until tender. Add the chopped Brussels sprouts, continuing to sauté until they are cooked to your liking. Crumble the bacon and mix it in. Taste for salt and pepper, and add if needed. Serve immediately!

Cook the bacon in a large, heavy bottom skillet until somewhat crisp, then remove bacon and reserve the drippings in the skillet.

While the bacon is cooking, chop or shred the Brussels sprouts and set them aside.

When the bacon is cooked, add the shredded sweet potatoes to the hot bacon drippings and slowly saute over medium heat until tender.

Add the prepared Brussels sprouts to the pan continuing to saute until they are cooked to your liking.

Crumble the cooked bacon and mix it into the sweet potato mixture.

Taste for salt and add as needed along with the pepper.

Serve immediately.

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Are you a morning person? Or does it take you a long time to get going? Do you wish someone would fix you this delicious dish for breakfast? Tell us about it in the comments. Don’t forget to Pin this recipe for later.

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People have a love/hate relationship with Brussels sprouts. I happen to be in the love camp. We were in Auburn, AL, recently and went out to eat for my daughter’s birthday. They had Brussels sprouts on the menu. They were crispy, salty and smoky and I’ve been thinking about them ever since. I’ve come pretty close to the flavor with this recipe. This is so simple, really, that it’s hardly a recipe.

I started with a pound of fresh Brussels sprouts which I washed, trimmed off the bottoms and outer leaves, and sliced in half. The sprouts went in a big bowl, and then I melted about 2 Tablespoons of bacon grease. Yes, I save bacon grease – and you should too! Lard and bacon grease are stable fats for cooking, have a nice balance of monounsaturated and saturated fats, and if your pigs lived outdoors they’re also a source of vitamin D. Anyhow, back to the recipe – I sprinkled a couple of teaspoons of Smoky Salt Blend over the sprouts, drizzled on the bacon grease and tossed it all together. Everything got dumped into a stoneware pan (a cast iron skillet would work too) and roasted at 425 degrees for about 25 minutes until they were caramelized on the outside and tender on the inside.

I made sure there were a few Brussels sprouts leftover and had myself a Paleo-style breakfast this morning. I fried up one slice of bacon, reheated the sprouts in the pan and crumbled the bacon over top. Then fried up one of the eggs from my recent farm delivery over easy on top of the whole thing. I love veggies and eggs for breakfast!

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